GUMBO DES HERBES

Prep Time: 3 Hours
Yields: 8–10 Servings

Comment:
Although there are many versions of this recipe, Leah Chase, owner of Dooky Chase’s Restaurant in New Orleans (see Lagniappe), has the best recipe in the world for this dish. Leah, the Queen of Creole Cooking, serves this famous gumbo on Holy Thursday at her restaurant on Orleans Avenue.

Ingredients:
2 cups mustard greens
2 cups collard greens
2 cups turnip greens
2 cups watercress
2 cups beet tops
2 cups carrot tops
2 cups lettuce
2 cups cabbage
2 cups spinach
3 cups diced onions
1 cup diced celery
1 cup diced bell peppers
¼ cup minced garlic
2 gallons water
5 tbsps flour
1 pound smoked sausage
1 pound smoked ham
1 pound brisket or pork butt, cubed
1 pound beef stew meat
½ tsp thyme leaves
salt, cayenne pepper and creole seasoning to taste
1 tbsp filé powder

Method:
Clean all greens 2–3 times under cold, running water, making sure to remove bad leaves and to rinse away any soil or grit. Remove large center stem from leaves and discard. Chop greens coarsely.  Slice all meats into 1-inch pieces and place in a 12-quart pot with water.  Bring to a boil, cover and cook for 30-45 minutes or until meat is tender.  Strain, remove meat from liquid and reserve each separately.  Return liquid to pot with greens, onions, celery, bell peppers and garlic.  Return to a rolling boil, reduce to a simmer, cover and cook 30 minutes.  Strain greens and reserve liquid. Purée greens in a food processor. Pour greens into a mixing bowl, blend in flour and set aside. In empty pot, add puréed greens, meat and enough liquid to create a soup-like consistency. Season with thyme, salt and pepper. Bring to a low boil, stirring occasionally to keep greens from sticking. Cook 45 minutes, adding stock or water to retain volume. Add filé powder, stir well and adjust salt and pepper if necessary. May be served over white rice or eaten alone.